Roasted Radishes and Brussels Sprouts with Lemon Brown Butter

Roasted Radishes and Brussels Sprouts with Brown Butter

Radishes melt into buttery goodness when roasted in the oven. Paired with nutty Brussels sprouts the combination is a quick and easy side dish for a weeknight meal. Brown the butter on the stovetop while the vegetables are roasting. And don’t discard the radish tops if the radishes come with the still attached. The edible greens can be used to add a garnish for the dish adding a brightness to the dish.
Course Side Dish
Cuisine American
Keyword brussels sprouts, radish, roasting, root vegetables, side dish, spring
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 205 kcal
Author Irvin


  • 1 pound radishes any kind, (about one bunch)
  • 1 pound Brussels sprouts
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 3 tablespoons unsalted butter
  • 1 teaspoon lemon juice fresh squeezed
  • Additional salt and pepper to taste


  1. Preheat the oven to 450°F. Wash and remove the greens from the radishes (if they are still attached). Cut the radishes into roughly uniform size. Cut the Brussels sprouts into roughly the same size as the radishes. Place all the vegetables in a large bowl. 

  2. Drizzle the olive oil over the vegetables and then sprinkle the salt and pepper over them. Toss to coat.

    Drizzle vegetables with olive oil, then sprinkle with salt and pepper
  3. Pour the vegetables onto a rimmed baking sheet. Roast in the oven for 18 minutes or until the vegetables are crisp tender, and the Brussels sprouts start to brown and char a bit.

    Pour vegetables onto a rimmed sheet and spread out. Roast until they start to turn golden brown around the edges.
  4. While the vegetables are roasting, place the butter in a medium size skillet. Cook the butter over medium heat, stirring constantly, until the butter fat particles just start to brown and it smells nutty. Remove from heat and continue to stir to let the residual heat continue to cook the butter until it is golden brown. Sprinkle the lemon juice over the butter and stir in.

    Brown the butter then stir in the lemon juice.
  5. Once the vegetables are done roasting, plate them on a shallow dish. Drizzle the lemony brown butter over the vegetables, add more salt and pepper to taste, and sprinkle some chopped radish greens over the entire dish if you have them. Serve immediately.